Venison Bourguignon: French Cuisine Meets Homestead Cooking

Today, we’re transforming a French classic into a homestead favorite. Beef Bourguignon—a traditional French dish with rich red wine, hearty vegetables, and aromatic herbs—is getting a rustic twist as we swap beef for beautifully trimmed venison.

Follow along as I guide you step-by-step through this flavorful journey. You’ll learn how to season in layers, tenderize venison with sauerkraut, and make a savory stew perfect for any occasion. I'll also show you how to roast crispy potatoes and make a hybrid 'Fretalian' baguette to complement the dish.

This comforting and delicious Venison Bourguignon is all about using simple, wholesome ingredients and creating meals that nourish both body and soul. Let’s get cooking!

Don’t forget to share your thoughts, tips, or questions in the comments—I love hearing from you! Your feedback helps me grow and improve. Thanks for watching, and happy cooking from Hamilton Homestead!

Almost a Green Acre Channel Link:
http://www.youtube.com/@AlmostaGreenAcre-zs5eu

Hamilton Homestead Video Links:
Umami Mushrooms: https://youtu.be/cAtA6v6a4pM
Fretalian Baquette: https://youtu.be/KxCwrAT5htA

Venison Bourguignon Stew….
1.5 – 2lbs Venison, trimmed and cubed into 1” chunks
¼ cup fermented Sauerkraut (I may have used more than that...)
3-4 cloves Minced Garlic
1 tsp salt
lots of pepper
Mix together and refrigerate for 2-3 hours. Overnight would be not hurt it a bit.

Rough dice and fry 1 lb. Bacon until crisp, then remove from pan:

Add Venison to the pan & lightly brown, then remove from pan.

Add 2 cups chopped carrots and 1 cup chopped Celery to pan and heat for 4 minutes. Then add 2 cups each, chopped mushrooms & onions and heat for 4 minutes. De-glaze the pan as shown in the video.

Add the Venison & bacon back to the pan with the veggies. Then add 1 tsp each dried, ground Thyme and Rosemary, 2-3 Bay Leaves, 2 Tbls Tomato Paste, 2 tsp Beef Base, 2 cups broth (Venison or Beef) and ¾ cup dry Red Wine. Simmer on medium low heat for 2 hours, then start the potatoes. Now is a really good time to TASTE and adjust the seasoning if needed.

Potatoes
Dice yellow, red or Yokon gold potatoes into 1” chucks and put on foil lined pan.
Season with Avacado oil, salt, pepper, Oregano, and Paprika. See video.

Roast at 400° for 30-40 minutes. See video.

To thicken the Venison Bourguignon Stew
1/3 cup softened Butter
1/3 cup flour

See Video.

Mmmmmm………………...